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Recipe Instructions:

INGREDIENTS
1 pound dried spaghetti
4 to 5 cups broccoli florets (from about 2 heads)
3/4 cup grated Parmesan cheese, plus more for serving
1/3 cup olive oil
Finely grated zest of 1 medium lemon
Juice of 1 medium lemon
1 cup frozen peas
Salt
Freshly ground black pepper
INSTRUCTIONS
Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions until al dente. Two minutes before the pasta is ready, add the broccoli. Meanwhile, place the Parmesan, olive oil, lemon zest, and lemon juice in a medium bowl and stir to combine.
Reserve 1 cup of the pasta cooking liquid, then drain the pasta and broccoli. Return the pasta and broccoli to the pot. Add the Parmesan mixture and peas and toss to combine, adding the reserved cooking liquid 1/4 cup at a time as needed to moisten. Taste and season with salt and pepper as needed. Serve with additional Parmesan.